Walnut Encrusted Pork Roast
2 pound boneless pork top loin roast (single loin)
cup finely chopped walnuts
tablespoon snipped fresh rosemary
cup merlot or dry red wine
cup canned lingonberries (about 2/3 of a 14.5-oz. jar) or whole cranberry sauce (about 1/2 of a 16-oz. jar)
tablespoon lemon juice
sprig fresh rosemary (about 6 inches)
- Preheat oven to 325 degree F. Place roast on a rack in a shallow baking pan. Combine walnuts and snipped rosemary; press over top and sides of roast. Sprinkle with salt and pepper. Roast for 1-1/4 to 1-1/2 hours or until internal temperature reaches 160 degree F and juices run clear.
- Meanwhile, in a small saucepan combine remaining ingredients. Bring to boiling. Reduce heat. Boil gently, uncovered, about 15 minutes or until sauce is reduced to 1 cup. Allow sauce to cool 15 minutes. Remove rosemary sprig. (Sauce thickens slightly as it cools.) Spoon sauce over slices of pork roast. Pass remaining sauce. Makes 8 servings.
Nutrition Facts(Walnut Encrusted Pork Roast)
- Per serving:
- 265 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 57 mg chol.,
- 92 mg sodium,
- 19 g carb.,
- 1 g fiber,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet